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Caper Sauce (for Boiled Mutton)

INGREDIENTS for sufficient for a joint. pint of melted butter, 3 tablespoonfuls of capers or nasturtiums, 1 tablespoonful of their liquor. AVERAGE COST, 5d.

Chop the capers twice or thrice, and add them, with their liquor, to 1/2 pint of melted butter, made very smoothly with milk; keep stirring well; let the sauce just simmer, and serve in a tureen. Pickled nasturtium-pods are fine-flavoured, and by many are eaten in preference to capers.

They make an excellent sauce.

TIME.-2 minutes to simmer.

Caper Sauce, A Substitute for. -INGREDIENTS for sufficient for 1 joint. pint of melted butter, 2 tablespoonfuls of cut parsley, 1/2 teaspoonful of salt, 1 tablespoonful of vinegar. AVERAGE COST, 3d. Boil the parsley slowly to let it become a bad colour; cut, but do not chop it fine.

Add it to 1/2 pint of smoothly-made melted butter, with salt and vinegar in the above proportions. Boil up and serve.

TIME.-2 minutes to simmer. a

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